張慢，博士，揚州大學旅遊烹飪學院講師。
基本介紹
- 中文名：張慢
- 畢業院校：江南大學
- 學位/學歷：博士
- 職業：教師
- 專業方向：食品科學與工程
人物經歷,研究方向,科研項目,發表論文,
人物經歷
2006.09-2010.06 合肥工業大學 食品科學與工程專業 本科
2010.09-2014.06 合肥工業大學 農產品加工及貯藏專業 碩士
2014.09-2019.01 江南大學 食品科學與工程專業 博士
2019.4-至今 揚州大學食品科學與工程學院 講師
研究方向
1.食品風味化學
2.香精香料
3.食品功能性組分提取及性質研究
科研項目
1. 參與：企業合作項目“電燉鍋燉湯加熱條件對風味特徵影響”。
2. 參與：國家自然科學基金（31671826），美拉德反應中間體水相定向製備機制及其加工風味受控形成規律研究。
發表論文
[1] Man Zhang, Xiao Chen, Khizar Hayat, Emmanuel Duhoranimana, Xiaoming Zhang*, Shuqin Xia, Jingyang Yu, Fenglei Xing. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food Research International, 2018, 109, 72-81.
[2] Man Zhang, Eric Karangwa, Emmanuel Duhoranimana, Xiaoming Zhang*, Shuqin Xia, Jingyang Yu, Man Xu. Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression. Flavour and Fragrance Journal, 2017, 32(6), 470-483.
[3] Man Zhang, Lijun Pan*, Shaotong Jiang, Yuwen Mo. Protective effects of anthocyanins from purple sweet potato on acute carbon tetrachloride-induced oxidative hepatotoxicity fibrosis in mice. Food and Agricultural Immunology, 2016, 27(2), 157-170.
[4] Huining Chen, Heping Cui, Man Zhang, Khizar Hayat, Jingyang Yu, Shuqin Xia, Yun Zhai, Xiaoming Zhang*. Improving the flavor and oxidation resistance of processed sunflower seeds with Maillard peptides. Food and Bioprocess Technology, 2019, 12(5): 809-819.
[5] Liping Jiao, Shuqin Xia*, Xiaoming Zhang, Jianzeng Liu, Jingyang Yu, Man Zhang, Xuejiao Wang, Xiangzhen Qi. Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch. RSC Advances, 2019, 9(3): 1664-1670.
[6] Ildephonse Habinshuti, Xiao Chen, Jingyang Yu, Odile Mukeshimana, Emmanuel Duhoranimana, Eric Karangwa, Bertrand Muhoza, Man Zhang, Shuqin Xia, Xiaoming Zhang*. Antimicrobial, antioxidant and sensory properties of Maillard Reaction Products (MRPs) derived from sunflower, soybean and corn meal hydrolysates. LWT-Food Science and Technology, 2019, 101: 694-702.
